Thursday, August 22, 2013

Roasted Tomato Focaccia Pizza

We have a pizza weakness.
After loving the roasted tomato and garlic sauce recipe so much, we decided to do it again with our remaining 3 tomatoes and turn it into a pizza!
Being a New York girl, I tend to favor thin crust pizza BUT using rosemary focaccia as a crust is just fine by me - thickness and all.
yield: 8 slices of pizza

  1. Make rosemary focaccia bread.
  2. While focaccia is cooling, make your roasted tomato and garlic sauce.
  3. Place focaccia on a baking sheet (I used my SilPat on the baking sheet to help with clean up).
  4. Preheat oven to 400 degrees.
  5. Spread roasted tomato and garlic sauce over your bread, leaving about an inch of "crust" around the edges.
  6. Top with your cheese of choice, we used buffalo mozzarella.
  7. Bake for 8-10 minutes, until cheese is melted.
  8. Enjoy!

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